Something magical happens when you combine humble potatoes with the vibrant flavors of the Mediterranean. Some of my fondest childhood memories involve sitting at my grandmother’s weathered kitchen table, watching her transform simple ingredients into something extraordinary. This Greek potato salad recipe has been passed down through generations, each adding their own little touch while keeping the soul of the dish intact. It’s more than just a side dish—it’s a taste of sunshine, family, and tradition all mixed together in one beautiful bowl.
Why This Recipe Works
- The combination of Yukon Gold potatoes and red potatoes creates the perfect textural balance—creamy yet firm enough to hold their shape when tossed with the dressing, ensuring every bite has that satisfying potato texture without turning mushy or falling apart.
- Our homemade Greek dressing, made with extra virgin olive oil, fresh lemon juice, and quality oregano, soaks into the warm potatoes, allowing the flavors to penetrate deep into each slice rather than just coating the surface like store-bought dressings often do.
- Letting the salad rest for at least two hours before serving gives the ingredients time to marry properly, with the potatoes absorbing the dressing while the vegetables maintain their crisp freshness, creating layers of flavor that develop beautifully over time.
- The addition of Kalamata olives and crumbled feta cheese provides salty, briny counterpoints to the creamy potatoes and sweet red onions, creating a complex flavor profile that keeps your taste buds interested from the first bite to the last.
- Using both fresh dill and parsley adds herbal brightness that cuts through the richness of the olive oil and potatoes, giving the salad a fresh, garden-like quality that makes it perfect for warm weather gatherings and potlucks.
Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed clean and cut into 1-inch chunks
- 1 pound red potatoes, scrubbed clean and cut into 1-inch chunks
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons dried oregano
- 3 cloves garlic, minced finely
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 English cucumber, diced into 1/2-inch pieces
- 1 cup cherry tomatoes, halved
Equipment Needed
- Large stockpot
- Colander
- Mixing bowls (one large, one medium)
- Whisk
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Rubber spatula
- Serving bowl
Instructions
Preparing the Potatoes
Begin by placing your prepared potato chunks into a large stockpot and covering them with cold water by about two inches—this ensures even cooking from the outside in. Add a generous tablespoon of salt to the water, which seasons the potatoes from within as they cook. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer and cook for 12-15 minutes. Test for doneness by inserting a fork into a potato chunk; it should slide in easily but the potato should still hold its shape without falling apart. Drain the potatoes immediately in a colander and let them steam dry for about 5 minutes—this crucial step helps the dressing adhere better rather than sliding off wet potatoes. Transfer the warm potatoes to your large mixing bowl, as the warmth will help them absorb the dressing more effectively.
Creating the Greek Dressing
In your medium mixing bowl, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Whisk vigorously for about 30 seconds until the mixture becomes slightly emulsified and creamy-looking. Taste the dressing and adjust seasoning if needed—remember the flavors will mellow once combined with the potatoes. If you have time, let this dressing sit for 10-15 minutes to allow the garlic and oregano flavors to infuse the oil properly. The quality of your olive oil really shines here, so use the best you can afford—it makes all the difference between a good potato salad and an unforgettable one that tastes like it came straight from a Greek taverna.
Combining the Base Ingredients
Pour about three-quarters of your prepared dressing over the warm potatoes in the large bowl, using a rubber spatula to gently fold everything together. Be careful not to break up the potato chunks too much—you want to maintain their integrity while ensuring each piece gets coated. Let this mixture sit for 5 minutes to allow the potatoes to drink up that lovely dressing. Now add the thinly sliced red onion, halved Kalamata olives, and diced cucumber, folding gently to distribute evenly. The warmth from the potatoes will slightly soften the raw edge of the onions while keeping the cucumber crisp. This step builds your flavor foundation before adding the more delicate ingredients.
Adding the Fresh Elements
Once your base has cooled to room temperature (about 20-30 minutes), it’s time to incorporate the fresh herbs and remaining ingredients. Sprinkle in the chopped parsley and dill, followed by the halved cherry tomatoes and crumbled feta cheese. Drizzle the remaining dressing over everything, then use your spatula to fold gently from the bottom up. The key here is gentle handling—you want to distribute everything evenly without crushing the tomatoes or making the salad mushy. The feta should remain in distinct crumbles rather than dissolving into the dressing. At this point, your kitchen should smell absolutely heavenly with all those Mediterranean aromas mingling together.
Resting and Final Adjustments
Cover your bowl with plastic wrap or a lid and refrigerate for at least 2 hours, though 4-6 hours is ideal for flavor development. This resting period allows the potatoes to fully absorb the dressing while the vegetables maintain their texture. Before serving, give the salad one final gentle toss and taste for seasoning—you might need to add another pinch of salt or squeeze of lemon juice to brighten it up. If the salad seems a bit dry after chilling, you can drizzle with an additional tablespoon of olive oil. Serve chilled or at cool room temperature, garnished with an extra sprinkle of fresh herbs for that beautiful finished look that says “made with love.”
Tips and Tricks
When selecting potatoes for this salad, I’ve found that the combination of Yukon Gold and red potatoes gives you the best of both worlds—creaminess and structure. If you can only find one type, Yukon Gold will give you that lovely buttery texture, while all red potatoes will hold their shape beautifully. Don’t peel your potatoes unless you really prefer it that way—the skins add texture, nutrients, and rustic appeal. For the olive oil, use a good quality extra virgin that you enjoy the taste of straight from the bottle, as its flavor will be prominent in the final dish. If your olive oil is particularly robust, you might want to use 3/4 extra virgin and 1/4 regular olive oil to balance the intensity. When cooking the potatoes, start them in cold water rather than adding them to boiling water—this ensures they cook evenly throughout without the outside becoming mushy before the center is tender. The salt in the cooking water is essential as it seasons the potatoes from the inside out, much like salting pasta water. For the dressing, if you have time to make it an hour or two ahead, the flavors will meld together beautifully. Fresh herbs are non-negotiable here—dried parsley and dill simply won’t give you that bright, garden-fresh flavor that makes this salad special. If you need to prepare components in advance, you can cook the potatoes and make the dressing up to a day ahead, but wait to combine everything until a few hours before serving to maintain optimal texture. When storing leftovers, they’ll keep well in the refrigerator for 2-3 days, though the potatoes may continue to absorb the dressing—you might need to refresh with a little extra olive oil and lemon juice before serving again. For large gatherings, you can easily double or triple this recipe, just be sure to use an extra-large bowl for mixing to ensure everything gets properly combined without crushing the ingredients.
Recipe Variations
- For a heartier main dish version, add 2 cups of cooked and shredded chicken or chickpeas to make it more substantial. The chicken pairs beautifully with the Mediterranean flavors, while chickpeas add plant-based protein and make it vegetarian-friendly. You could also include hard-boiled eggs quartered lengthwise for additional protein and visual appeal.
- To create a roasted potato version with deeper flavor, toss your potato chunks with 2 tablespoons of olive oil and roast at 425°F for 25-30 minutes until golden and crisp-edged before proceeding with the recipe. The caramelization from roasting adds a wonderful depth that contrasts nicely with the bright dressing and fresh vegetables.
- For different herb combinations, try using mint instead of dill for a refreshing twist, or add a tablespoon of chopped fresh oregano along with the dried oregano in the dressing. Tarragon also works beautifully if you enjoy its distinctive licorice-like flavor, though use it sparingly as it can be quite potent.
- To make it creamier while still keeping it authentic, stir in 1/2 cup of Greek yogurt or tzatziki sauce along with the final ingredients. This adds tanginess and creaminess without overwhelming the other flavors, and it helps the dressing cling to the potatoes even better.
- For additional vegetable variations, consider adding roasted red peppers, artichoke hearts, or pepperoncini for different flavor dimensions. Blanched green beans or asparagus cut into 1-inch pieces also work wonderfully when in season, adding color and varying textures to the salad.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely, and in fact, it often tastes even better when made ahead! The flavors have time to meld together beautifully when given proper resting time. I recommend preparing it 4-6 hours before serving, though it will keep well in the refrigerator for up to 2 days. If making it more than 6 hours ahead, you might want to hold back the fresh herbs and add them about an hour before serving to maintain their bright color and fresh flavor. The potatoes will continue to absorb the dressing over time, so you may need to refresh it with a little extra olive oil and lemon juice before serving if it seems dry.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator, where they’ll keep well for 2-3 days. The texture will change slightly as the potatoes continue to absorb the dressing, but it will still be delicious. I don’t recommend freezing this salad, as the potatoes and fresh vegetables will become watery and mushy when thawed. If you find yourself with more leftovers than you can enjoy within a few days, consider repurposing them—they make a wonderful filling for pita sandwiches or can be served over greens for a hearty salad.
Can I use different types of potatoes?
While I love the combination of Yukon Gold and red potatoes for their complementary textures, you can certainly use other varieties. Fingerling potatoes work beautifully when halved lengthwise, and they have a lovely buttery quality. Russet potatoes will give you a fluffier texture but may break down more easily, so handle them very gently. Avoid waxy potatoes like the small creamers if you want that creamy interior, as they tend to stay quite firm. The key is choosing potatoes that will hold their shape when cooked but still have that desirable creamy interior when bitten into.
Is there a way to make this recipe vegan?
Yes, you can easily adapt this for a vegan diet with a few simple substitutions. Omit the feta cheese or replace it with a vegan feta alternative—there are some excellent nut-based versions available now. For additional protein and substance, you might add some cooked chickpeas or white beans. The rest of the recipe is naturally vegan, as the dressing relies on olive oil rather than dairy or eggs. You could also add some capers for that briny, salty element that the feta normally provides, though you may want to reduce the salt slightly if doing so.
Why do my potatoes sometimes get mushy?
Mushy potatoes typically result from overcooking or from using potatoes that are too high in starch. Be sure to test your potatoes frequently as they cook—they should be tender but still firm enough to hold their shape when pierced with a fork. Another common mistake is stirring the salad too vigorously after adding the dressing, which can break down the potato chunks. Always use a gentle folding motion rather than stirring. Also, make sure your potatoes are completely dry after draining and before adding the dressing, as excess moisture can contribute to a mushy texture.
Summary
This Greek potato salad brings together creamy potatoes, vibrant vegetables, and zesty Mediterranean flavors in perfect harmony. It’s a make-ahead wonder that improves with time, making it ideal for gatherings. With its balance of textures and bright, herbaceous notes, it’s sure to become a family favorite.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
